| rev:text
| - Nope. With qualifiers.
This was my first, and probably last, visit. First, let me say my dinner companion's shrimp pasta was SUPERB! It was fresh, plentiful, and the shrimp was cooked perfectly.
Also, the service from the server was excellent. He was attentive and kind, and genuine.
Now. My own meal was not good. I had the chicken pot pie. The menu says "Diced chicken and fresh vegetables in Parmesan cream and baked in puff pastry." Our server set it down in front of me and warned me that it was very hot. It was not. My first clue was when I broke into the pastry and NO STEAM came out. I scooped out a spoon of the filling and there was no steam there. Finally, I did something I'd normally never do in a restaurant: I poked my finger down in it. Not. Hot. My companion tasted it and said, "Good. Not hot, but good." I signaled the server. He was surprised when I told him, but took it graciously.
Here's where things really went wrong: Another gentleman brought it back and it had obviously been microwaved. The pastry was soggy and fallen. "It's temped at 165 degrees," he said. And left. The server came by a little later and asked how it was. I told him it was fine, but that I was disappointed it had been microwaved. He said he thought they'd put it in the oven. I told him I knew from the condition of the pastry that it had been microwaved.
The other guy came back. He asked what the problem was. I repeated my concern. He said they'd put it in the oven, but that was going to take too long, so they put it in the microwave for a minute so I wouldn't have been kept waiting. "Ok," I said. "It's not what I would have done." He asked if they should take it off the bill. I told him to forget it.
What should they have done? Made another one. It would have cost them another pastry top. That's it. They could have even reheated the bottom. Another thing they could have done was BEEN MORE GRACIOUS. Mistakes get made. Don't announce the temperature to me...this further proved to me that the first pass was too cool. There was an obvious difference in temp when I tasted it the second time. By announcing the temp to me, he was basically implying "So there. Shut up." And...they could have been decisive about making it right. Instead of asking me if they should take it off the bill, they should have said, "I'm sorry about that. I'll take that off the bill. How about something else?" Or better yet, "How about I make you a new one?"
I won't be back. I make an amazing pot pie and very good shrimp pasta.
Oh. And there were no vegetables in the chicken pot pie. My companion and I saw a couple pieces of celery. Nothing else.
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